Curry Sauce.— To make curry sauce quickly, mix a dessert-spoonful of cuny paste or powder smoothly with half a pint of nielted butter. Time, ten minutes. Sufficient for a small dish of curry. Probable cost, 4d. Curry, To Boil Rice for.— Patna rice is the correct rice to use for curries, but it is not of so good a quality as Carolina, and, besides, it cannot always be obtained. The thing to be attended to is to have each grain of rice distinct and unbroken, and at the same time quite tender. This can be attained quite as easily with Caro- lina, as with Patna rice, but the former will require boiUng a few minutes longer than the latter. Wash the rice in several waters. Pick out every discoloured and unhusked grain, and boil it in plenty of cold water. This is the secret of having the rice whole. The water will keep cus ( 177) CUS the grains separate. Leave the saucepan un- covered. Bring the water slowly to a boil. Shake the pan occasionally to prevent burning, but do not stii- tlie rice at all. When it has simmered gently for twenty or twenty-five minutes it will most likely be tender. Patna rice will not require so long. Drain it in a co- lander, and Ic't it dry gently before the fire. Serve it round the curry. Probable cost, 4d. per pound. SufKcient, half a pound of rice for a moderate-sized dish of curry. Custard.— It should be remembered that custard must not be allowed to boil after the eggs are added to the milk. If it does it will cui-dle, and be lumpy. The best way is to put it into a jug, and place this jug in a large saucepan of cold water, which must be put on the lire until the custard tliiekens, stiri'ing it all the time. The yolks only of the eggs are required for custard. Tho whites may be set aside and used for other purposes. Custard (a la Peine).— Sweeten, flavour, and boil a breakfast-cupful of thick cream, add a tiny pinch of salt, and stii- in the well- beaten yolks of six eggs. Poui- the mixture into a ]ug, and set the jug in a saucepan of cold water. Stir it one way until it thickens. Just before serving flavour it with four table- spoonfuls of maraschino and sweeten it to taste✪ Custard (a la Peine). Time, a quarter of an hour to thicken. Pro- bable cost, 2s., exclusive of the maraschino. Sufficient for a pint and a quarter of custard. Custard Baked in a Crust.— Line a pie-dish with a good crust, and put it in the oven vmtil it is three-parts cooked. Make a custard as in the last recipe, using milk in- stead of cream, but do not put quite so large a proportion of milk, to insure its being quite stiff. Bake it gently, and when the custard is set it is done enough. Keep it in a cool place. Turn out before serving. Time, three-quarters of an houi-. Probable cost, Is., for a moderate- sized dish, large enough for four or live persons. Custard, Boiled.— Simmer in a well- lined saucepan a pint each of milk and cream, with a laurel-leaf, and the thin rind of half a lemon. Strain the liquid for half an hour, and put it on again with three ounce,5 of sugar. Beat well the yolks of six eggs, and add them gradually to the milk, stirring it carefully and steadily until it thickens. It must not boil, or it VN^ill curdle. Pour it into a large jug, and add a glass of brandy, still stirring it imtil it has cooled a little. Fill cups and serve. Pro- bable cost, 2s. 4d., without brandy. ✪ Custard Baked in a Crust

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Curry Sauce.— To make curry sauce quickly, mix a dessert-spoonful of cuny paste or powder smoothly with half a pint of nielted butter. Time, ten minutes. Sufficient for a small dish of curry. Probable cost, 4d. Curry, To Boil Rice for.— Patna rice is the correct rice to use for curries, but it is not of so good a quality as Carolina, and, besides, it cannot always be obtained. The thing to be attended to is to have each grain of rice distinct and unbroken, and at the same time quite tender. This can be attained quite as easily with Caro- lina, as with Patna rice, but the former will require boiUng a few minutes longer than the latter. Wash the rice in several waters. Pick out every discoloured and unhusked grain, and boil it in plenty of cold water. This is the secret of having the rice whole. The water will keep cus ( 177) CUS the grains separate. Leave the saucepan un- covered. Bring the water slowly to a boil. Shake the pan occasionally to prevent burning, but do not stii- tlie rice at all. When it has simmered gently for twenty or twenty-five minutes it will most likely be tender. Patna rice will not require so long. Drain it in a co- lander, and Ic't it dry gently before the fire. Serve it round the curry. Probable cost, 4d. per pound. SufKcient, half a pound of rice for a moderate-sized dish of curry. Custard.— It should be remembered that custard must not be allowed to boil after the eggs are added to the milk. If it does it will cui-dle, and be lumpy. The best way is to put it into a jug, and place this jug in a large saucepan of cold water, which must be put on the lire until the custard tliiekens, stiri'ing it all the time. The yolks only of the eggs are required for custard. Tho whites may be set aside and used for other purposes. Custard (a la Peine).— Sweeten, flavour, and boil a breakfast-cupful of thick cream, add a tiny pinch of salt, and stii- in the well- beaten yolks of six eggs. Poui- the mixture into a ]ug, and set the jug in a saucepan of cold water. Stir it one way until it thickens. Just before serving flavour it with four table- spoonfuls of maraschino and sweeten it to taste. Time, a quarter of an hour to thicken. Pro- bable cost, 2s., exclusive of the maraschino. Sufficient for a pint and a quarter of custard. Custard Baked in a Crust.— Line a pie-dish with a good crust, and put it in the oven vmtil it is three-parts cooked. Make a custard as in the last recipe, using milk in- stead of cream, but do not put quite so large a proportion of milk, to insure its being quite stiff. Bake it gently, and when the custard is set it is done enough. Keep it in a cool place. Turn out before serving. Time, three-quarters of an houi-. Probable cost, Is., for a moderate- sized dish, large enough for four or live persons. Custard, Boiled.— Simmer in a well- lined saucepan a pint each of milk and cream, with a laurel-leaf, and the thin rind of half a lemon. Strain the liquid for half an hour, and put it on again with three ounce,5 of sugar. Beat well the yolks of six eggs, and add them gradually to the milk, stirring it carefully and steadily until it thickens. It must not boil, or it VN^ill curdle. Pour it into a large jug, and add a glass of brandy, still stirring it imtil it has cooled a little. Fill cups and serve. Pro- bable cost, 2s. 4d., without brandy.

Cassell's dictionary of cookery